Steak with Caramelised Onion

Place the sweet potato and broccoli stalks in a large saucepan and cover with water. Bring to the boil. Cook for 10 minutes, or until the sweet potato is tender. Add the broccoli florets and cook for a further 2 minutes, or until tender. Drain and return the sweet potato and broccoli to the same pan. Add half the butter, a splash of milk and a generous pinch of salt and pepper. Mash with a potato masher until it reaches the desired consistency (we like ours chunky and a little lumpy).

Meanwhile, season the premium beef rump steaks with salt and pepper. Get your large frying pan nice and hot. Add the steaks and cook for 4 minutes on each side on a high heat for medium rare, or until cooked to your liking. Remove from the pan and set aside on a plate, covered with foil to keep warm. Rest for 5 minutes. Slice into 4-5 pieces. Tip: always rest your steak, it’s essential in ensuring your meat is juicy and tender.

Melt the remaining butter in the same pan with a splash of olive oil (so the butter doesn’t burn) over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes, or until the onion has softened. Add the balsamic vinegar and brown sugar and cook for a further 3 minutes, or until the onion becomes sticky.